Cinnamon Crumble Apple Pie

By Bostoncook

Ingredients

• CRUST:
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup unsalted butter, chilled
• 1/4 cup vegetable shortening, frozen solid
• 3 tablespoons ice water (or more)
• 1/2 teaspoon apple cider vinegar
• FILLING:
• 3 1/4 pounds Granny Smith apples, peeled
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted
• TOPPING:
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled

Details

Servings 8

Preparation

Step 1

1. Mix flour-sugar. Cut in butter and shortening until coarse meal forms. Mix 3 tbs ice water and vinegar. Drizzles over flour; stir with fork until moist clumps form, adding more water by tsps if dry. Shape into a ball; flatten into disk. Wrap in plastic; refrigerate 30 mins.

2. Heat oven to 400.

3. Roll out dough on lightly floured surface to 12" round. Transfer to 9" glass pie dish. Trim overhang to ½"; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

4. Mix apples-melted butter.

5. Blend flour-salt in food processor. Add chilled butter; pulse until mixture resembles wet sand.

6. Toss filling to redistribute juices, transfer to crust, mounding in center. Pack topping over and around apples.

7. Bake on foil-lined baking sheet until topping is golden, about 40 mins (cover top with foil if browning too quickly). Reduce heat to 350, bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 mins longer.

8. Cool until warm, about 1 hour. Serve with ice cream.

Notes: Excellent! A cross between a pie and a crisp with the topping. Had to add some water to the topping, but worked great. Used a premade crust